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This recipe for homemade turnovers is a summertime favourite. They’re surprisingly easy to make and put a highly popular seasonal berry to good use. Let’s all agree that our STRAWBERRY TURNOVERS WITH PUFF PASTRY are the next homemade baked good you just gotta make.

Strawberry Turnovers with Puff Pastry
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  • 1 package frozen puff pastry, thawed
  • Filling:
  • 2 cups fresh strawberries,
  • 1 tablespoon butter
  • 2 tablespoons cornstarch
  • 1 tablespoon cold water
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon pure vanilla extract
  • Egg wash:
  • 1 egg, room temperature
  • 1 tablespoon water
  • sanding sugar, to sprinkle
  • Glaze:
  • 1 cup icing (powdered) sugar
  • 1 tablespoon strained filling
  • 1 tablespoon whole milk


  2. Prepare the filling: Melt butter in a skillet on moderate heat. Add strawberries, sugar, lemon juice, salt and vanilla. Stir to combine and cook until bubbling. Pass about two tablespoons of the strawberry mixture through a fine sieve to yield 1 tablespoon of the strawberry mix. Set aside and reserve for the glaze. Next, mix water and cornstarch together in a small bowl and stir into the rest of the strawberry mixture. Continuously stir while the mixture cooks and thickens, about 1 minute. Remove from heat, transfer to a small bowl and refrigerate until cool.
  3. Prepare the egg wash: Whisk egg and water together in a small bowl. Reserve.
  4. Preheat the oven to 400°F.
  5. Assemble turnovers: Roll 1 portion of pastry out into a 12-inch square and cut into 4 smaller squares. Add a spoonful of the cooled strawberry mixture to the left side of each square of dough, leaving about ¼-inch from the edge untouched. Brush egg wash along the edge of the pastry and fold the square over to create a rectangle, covering the filling within. Press the edge of the dough together using a fork.
  6. Transfer to a parchment paper-lined baking sheet. Cut three small slits onto the top of each turnover. Brush with egg wash and sprinkle with sanding sugar.
  7. Transfer to oven and bake for 20 - 30 minutes or until top is a light golden brown colour. Remove from oven and cool for 30 minutes.
  8. Prepare the glaze: Stir icing sugar together with the reserved strawberry mixture. Add enough milk to create a smooth glaze. Transfer glaze to a piping bag.
  9. Add glaze: When turnovers are completely cooled, move them over to a wire rack resting on a baking sheet. Snip off a tiny bit of the corner or end of the piping bag. Squeezing the bag gently, drizzle the glaze in a zig-zag pattern by going back and forth over the turnovers.

Recipe by Weekend at the Cottage



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